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Alright, chicken lovers, let’s talk about how to bake chicken breasts that are actually worth eating! It seems like a no-brainer, but we’ve all had those dry, rubbery chicken experiences.
Honestly, for years we’ve struggled to get it right, and it was a real kitchen frustration. But trust us, once you nail a few key things, juicy, delicious baked chicken becomes your weeknight best friend. This post is our way of sharing all those hard-learned lessons, so you can skip the chicken fails!
Baked chicken is a dinner staple in our house because it’s just so darn easy. The oven does all the heavy lifting, leaving you free to whip up some killer sides. Think creamy mashed potatoes, a vibrant broccoli strawberry salad, or some perfectly roasted veggies – the possibilities are endless!
It’s the ultimate “set it and forget it” kind of meal, which is perfect for busy evenings.
Why we think you’ll love it:
- Ready in no time. Let the oven do the work – this easy dinner is baked and ready to enjoy in only about 30 minutes!
- Simple seasoning. It doesn’t take much to pack a BIG flavor punch! Garlic salt, pepper, and a little Italian seasoning are all you need.
- So versatile. Just add some killer sides or use this baked chicken in your favorite recipe.
Baked Chicken Ingredients And Substitutions
- 4 chicken breasts – We used boneless, skinless chicken breasts, but bone-in chicken breasts can be used (bake for 30-35 minutes), or chicken thighs (bake for 25-30 minutes).
- 1-2 tablespoons olive oil
- 1 teaspoon garlic salt, with parsley flakes
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning – or another poultry seasoning like lemon pepper. Depending on what you plan to serve it with you can add extra flavor using spices like paprika, oregano, onion powder, thyme, rosemary, cumin, sage, dill, or chili powder.
How to Bake Chicken
- PREP. Preheat oven to 450°F.
- SEASON. Place chicken breasts in a bowl and drizzle with olive oil, season with garlic salt, pepper, and Italian seasoning.
- Place on a greased sheet pan (covered with foil for easy cleanup, if desired)
- BAKE. Bake for 16-20 minutes, or until chicken is cooked throughout.
- When the chicken is fully cooked, the juices will run clear, and the thickest part of the chicken should be at least 165°F (use a meat thermometer). *Broil for an additional 2-3 minutes to brown a little extra.
- SERVE. Let the chicken cool for a few minutes before slicing or cubing to ensure it stays moist and tender.
Kristyn’s Recipe Tips
- You can use a meat mallet or rolling pin to pound the chicken so that it has an even thickness throughout, about ½-¾ inch thickness.
- To avoid dry chicken we coat the chicken in olive oil which creates a barrier that helps retain moisture, and, of course, do not overbake it.
- Let the chicken rest for 10-15 minutes before slicing or cubing so the juices can be distributed evenly through the breast.
- We like to bake up a large batch so we can freeze it to use in recipes like Cobb Salad, Lemon Orzo Soup, Bruschetta Chicken Pasta, or Chicken Crescent Roll Casserole.
How to Bake Chicken
Ingredients
- 4 chicken breasts
- 1-2 tablespoons olive oil
- 1 teaspoon garlic salt, with parsley flakes
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 450°F.
- Place chicken breasts in a bowl and drizzle with olive oil, season with garlic salt, pepper, and Italian seasoning.
- Place on a greased sheet pan (covered with foil for easy cleanup, if desired)
- Bake for 16-20 minutes, or until chicken is cooked throughout. When the chicken is fully cooked, the juices will run clear, and the thickest part of the chicken should be at least 165°F using a meat thermometer. *Broil for 2-3 minutes more if you want the chicken a little more browned.
- Let the chicken cool for a few minutes before slicing or cubing to ensure it stays moist and tender.
Video
Notes
- You can use a meat mallet or rolling pin to pound the chicken so that it has an even thickness throughout, about ½-¾ inch thickness.
- To avoid dry chicken coat the chicken in olive oil which creates a barrier that helps retain moisture, and, of course, do not overbake it.
- Let the chicken rest for 10-15 minutes before slicing or cubing so the juices can be distributed evenly through the breast.
- Bake up a large batch and freeze it to use in recipes like Chicken and Asparagus Pasta, Italian Chicken Vegetable Soup, BBQ Chicken Salad, Chicken Cordon Blue Casserole
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store raw chicken in the fridge for 1-2 days before cooking it or moving it to the freezer. When properly wrapped, it can be kept in the freezer for 6-9 months.
Quick method: Place the chicken in a Ziploc bag and then into room temperature water. Replace the water every 30 minutes until the chicken is thawed.
Overnight method: Place in the refrigerator for 24 hours.
Do not thaw at room temperature. Avoid the microwave as it can cause it to thaw unevenly.
Once the chicken is thawed it should not be refrozen raw, however you can cook it and then freeze it again.
Allow the chicken to cool and store in an airtight container in the fridge for 3-4 days. For longer storage, wrap it tightly with plastic and store it in a freezer ziploc for 2-3 months.
Complete The Meal
Sides
Desserts
Chicken Recipes
How to Make Shredded Chicken
8 hrs 5 mins
Ranch Chicken
45 mins
Lemon Garlic Chicken
15 mins
Salsa Verde Chicken
40 mins
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This recipe was originally published January 2019.
Excellent! So easy and great for so many things! I like to cook extra for next day Chef Salads, Chicken Sandwiches and so much more. Thanks again for a great recipe. Love your pantry friendly recipes and desserts. Thanks for sharing.
I recommend Sous Vide for chicken tenderloins. Small cooking bag, 1 lemon sliced, placed on chicken, sprinkle on dried tarragon, or fresh. Start sealed cooking bag full of 6 or 7 tenders in cold water to cover, turn stove eye to low (170*) set timer for 20 minutes, check for gentle bubbling in water bath, reset timer 5 minutes, if it isn’t bubbling slightly. turn off heat, let sit to cool. Increase time to 40 minutes for chicken thighs.
Any idea how long in an air fryer? I live in an RV and we dont have an oven
You could try air frying at 360 degrees for 18 – 20 minutes and go from there. The thickest part of the chicken should be at least 165 degrees using a meat thermometer.
This was great and quick! I realized I had some overlooked chicken in the fridge that was about to expire so I threw this together in no time. So good!
I made this chicken so I could use it in the tetrazzini recipe found on this site. Not sure what I did wrong, but I was unable to dice the chicken. When I cut it, it turned out more like pulled chicken. Maybe I used the wrong kind of knife. I think it should still be okay for the tetrazzini since everything is going to get mushed together anyway. This is a great recipe to use as a starter and can easily be adapted. I used garlic infused olive oil and Italian seasoning.
I think the shredded chicken would be fine to use for the tetrazzini as well. It could be the type of knife you are using. Hot sure if this was the knife you were using but I have found that the non-serrated knives work best for dicing chicken. Thanks for sharing what you did! I hope it turned out for you!
we love chicken at our house. we usually need some sort of chicken in most of our recipes. I love how this chicken tastes and can be used for so many recipes. The clean up is super easy also so thats a win win!
Thanks fOr posting a basic “how to” recipe. So many recipes list “cooked chicken” as an ingRedient. For thOse who are just beginning to cook they still need the instuructions on how to do the basics.
This is such a great resource! I love how versatile this chicken is — perfect for meal prep!
This is the best and most simple chicken ever!
What a perfect baked chicken recipe.
I love making these chicken breaSt. There simple,healthy and always ready for my next meal. Whats not to like?
This is the perfect guide to baked chicken. Came out so moist, thank you!
My favorite way to make chicken breast for so many things!!
This is the perfect chicken for so many recipes! I added some Italian seasoning & it was delicious! Love that I can cook some up & have it ready for other dishes.